asses, &c. and for mixing
strong and table beer, 50_l._

John Gardiner, for using salt of steel, salt, molasses, &c. and for
mixing strong and table beer, 100_l._

John Morris, for using salt of steel, salt, molasses, &c. and for mixing
strong and table beer, 20_l._

John Harbur, for using salt of steel, salt, molasses, &c. and for mixing
strong and table beer, 50_l._

John Corrie, for mixing strong beer with table beer.

John Cape, for mixing strong beer with table beer.

Joseph Gudge, for mixing strong beer with small beer.

ILLEGAL SUBSTANCES USED FOR ADULTERATING BEER.

We have stated already (p. 113) that nothing is allowed by law to enter
into the composition of beer, but malt and hops.

The substances used by fraudulent brewers for adulterating beer, are
chiefly the following:

Quassia, which gives to beer a bitter taste, is substituted for hops;
but hops possesses a more agreeable aromatic flavour, and there is also
reason to believe that they render beer less liable to spoil by keeping;
a property which does not belong to quassia. It requires but little
discrimination to distinguish very clearly the peculiar bitterness of
quassia in adulterated porter. Vast quantities of the shavings of this
wood are sold in a half-torrefied and ground state to disguise its
obvious character, and to prevent its being recognised among the waste
materials of the brewers. Wormwood[59] has likewise been used by
fraudulent brewers.

The adulterating of hops is prohibited by the Legislature.[60]

"If any person shall put any drug or ingredient whatever into hops to
alter the colour or scent thereof, every person so offending, convicted
by the oath of one witness before one justice of peace for the county or
place where the offence was committed, shall forfeit 5_l._ for every
hundred weight."

Beer rendered bitter by quassia never keeps well, unless it be kept in a
place possessing a temperature considerably lower than the temperature
of the surrounding atmosphere; and this is not well practicable in large
establishments.

The use of boiling the wort of beer with hops, is partly to communicate
a peculiar aromatic flavour which the hop contains, partly to cover the
sweetness of undecomposed saccharine matter, and also to separate, by
virtue of the gallic acid and tannin it contains, a portion of a
peculiar vegetable mucilage somewhat resembling gluten, which is still
diffused through the beer. The compound thus prod